Whisk together the eggs and egg whites in a small bowl and season with 1/4 teaspoon of salt. Spray a nonstick skillet with cooking spray and heat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.

Place all sala verde ingredients, except the cilantro and salt in a blender. Process until almost smooth.

Pour blended mixture into a pan and bring to a simmer; season with salt and add the cilantro. Process briefly until smooth, taking care not to burn the cilantro.

Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers and jalapeño until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes, cook until warmed thorough, another 3 minutes. Season with salt and pepper and transfer to dish.

For Assembly

Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato and one-fourth of the avocado. Roll up burrito-style.

Before serving, wrap in foil and warm in a 350° F oven for 12 to 15 minutes until warmed.